FRIED EGGS

EGG DISH
 FRIED EGGS
• Fried eggs call for perfectly fresh eggs, the correct heat
level, an appropriate amount of cooking fat, and a deft hand.
Fried eggs may be served sunny side up (not turned) or over
(turned once). Fried eggs may be basted with fat as they fry.
Using very fresh eggs is the only way to ensure a rich flavor
and good appearance of the finished dish.
 STANDARD QUALITIES OF
FRIED EGGS
• White should be shiny, uniformly set, and tender, not browned,
blistered or crisp at edges.
• Yolk should be set properly according to desired doneness.
Sunny side-up yolks should be yellow and well rounded. In
other styles, the yolk is covered with a thin layer of coagulated
white.
• Relatively compact, standing high. Not spread out and thin.
 STANDARD QUALITIES OF
FRIED EGGS
• A fried egg should have a yolk covered with a thin film of
coagulated egg white and still remain slightly fluid.
• The egg white should be opaque, firm and tender, not chewy,
crisp or brown.
• A perfectly fried egg is a glory to behold – crispy edges and a
wobbly, pinkish yolk. 
 STANDARD QUALITIES OF
FRIED EGGS
• It will provide a fried egg with a slightly crispy, frilly edge; the
white will be set and the yolk soft and runny
DESIRABLE QUALITIES
OF FRIED EGGS COMMON PITFALLS

• glossy • eggs brown and crisp

• moist • eggs white blistered
• tender • eggs odd-shaped
• eggs sticking
TYPES OF FRIED EGGS

• Sunny side up
• Cook slowly without flipping until
white is completely set but yolk is
still soft and yellow. Heat must be
low or bottom will toughen or
burn before top is completely set.
TYPES OF FRIED EGGS
• Basted
• Do not flip. Add a few drops of
water to pan and cover to steam cook
the top. A thin film of coagulated
white will cover the yolk which
should remain liquid.
TYPES OF FRIED EGGS
• Over easy
• Fry and flip over. Cook just
until the white is just set but the
yolk is still liquid.
TYPES OF FRIED EGGS
• Over medium
• Fry and flip over. Cook until
the yolk is partially set.
TYPES OF FRIED EGGS
• Over hard
• Fry and flip over. Cook until
the yolk is completely set.
 STEPS IN PREPARING FRIED EGGS
TOOLS/EQUIPMENT NEEDED:
• Sauté pan (preferably non-
stick)
• Dish, turner
INGREDIENTS NEEDED:
• Fresh egg
• Oil or clarified or whole butter,
as needed for frying
• Salt, as needed
• Ground black pepper, as needed
STEPS IN PREPARING FRIED EGGS

1. Select very fresh grade AA eggs for best results.

2. Break the eggs into a dish.
3. Add about 1/8 inch fat to the sauté pan and set it to a
moderate heat. Too much fat will make the eggs greasy.
Less fat will cause them to stick, unless a pan with the
nonstick coating is used.
STEPS IN PREPARING FRIED EGGS

4. When the fat is hot enough, slide the egg into the pan.
5. Tilt the pan, allowing the fat to collect at the side of
the pan, and baste the eggs with the fat as they cook.
 STEPS IN PREPARING FRIED EGGS

• 6. Season the eggs with salt and pepper and serve at

once.
• Eggs over Easy, Medium or Hard: turn the eggs over
near the end of their cooking time with a spatula and
cook them on the other side until done as desired, 20 to
30 seconds for over easy, 1 minute for over medium, 2
minutes for over hard.